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shortcut brown sugar Bundt cake

Shortcut brown sugar Bundt cake

Shabbos keeps getting earlier and this cake looks like you spent hours on it, but the secret is out-it’s base is a good old cake mix and vanilla pudding. I made a version of this cake from scratch and everyone from adults to kids voted on this one instead.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 16 servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Cake:
  • 1 Box yellow cake mix
  • 1 3.4 oz box vanilla instant pudding mix
  • 1 c dark brown Sugar light will work too
  • 1 c non-dairy milk
  • ½ c Vegetable Oil
  • 3 Eggs
Glaze:
  • ¼ c unsalted margarine
  • ½ c dark brown sugar sub for light
  • 1 cup powdered sugar
  • 2 tablespoon Rich’s whip
  • Chopped candied pecans for garnish optional

Equipment

  • Bundt cake pan

Method
 

  1. Preheat oven to 350 degrees and prepare a Bundt pan by spraying with baking spray.
  2. Add all of the cake ingredients to a large mixing bowl. Beat mixture with a hand mixer on medium speed for 2 min.
  3. Pour mixture into prepared bundt pan and bake on 350 for approximately 45 minutes or until a tooth pick comes out clean in center of cake.
  4. Cool for 15 minutes in the pan and then transfer the cake onto a plate.
  5. For the glaze, Melt the margarine in a small saucepan over low heat.
  6. Add the brown sugar and stir until dissolved. Let it gently bubble for about 1 minute.
  7. Remove from the heat and let cool for 2 minutes.
  8. Whisk in the powdered sugar until smooth.
  9. Add the Rich whip and stir until smooth.
  10. Pour over your Bundt cake while the glaze is still slightly warm.
  11. Garnish with chopped candied pecans, if desired.